~THE
RAPIDS RESTAURANT DINNER MENU SUMMER 2008
Terence Bradlly, Executive Chef
Max Palmer, Sous Chef
The
following are included with your entrée:
Our Famous Shrimp Appetizer Tray, Rapids Salad
or Soup of the Day,Chef's Accompaniments,
Fresh Bread, and
Sorbet
"RAPIDS' TOURNEDO"
Grilled Filet Mignon topped with Crimini Mushroom, Pancetta & Gorgonzola Cream May we recommend the Ruffino Chianti Classico Reserva
"GRILLED NEW YORK"
Cabernet Carmelized Onion and Rosemary Composée Try the Jordan Cabernet Sauvignon
"GRILLED ELK TENDERLOIN"
Roasted Shallot and Black Currant Demi with Candied Pecans Chef Terence enjoys the Columbia Syrah
"GRILLED LAMB LOIN"
Complemented by an Almond Date Demi Ridge “Lytton Springs” Zinfandel is Sous Chef Max’s favorite
"RAPIDS’ RUBY RED TROUT"
Topped with Almonds or Capers Try the Louis Jadot Pouilly Fuisse
"SHITAKE SEARED HALIBUT"
With Lemon Basil Buerre Blanc Sip on the Jordan Chardonnay
"ASIAN THAI PASTA”
Baby Bok Choy, Asian Vegetables, Marinated Seitan, Thai Curry Peanut Broth over Rice Noodles. Sip on the Jordan Chardonnay
"ROASTED HALF DUCKLING"
Served with a Sour Cherry and Port Wine Demi Frog’s Leap Sauvignon Blanc is an ideal addition
"BUFFALO STRIP LOIN"
Grilled to perfection, drizzled with a Carmelized Onion and Maple Demi The King Estate Pinot Noir is a subtle complement
"TRI-COLOR TORTELLINI"
With a Basil Pesto Cream, Roasted Mushrooms, Sundried Tomatoes and Artichoke Hearts Accompany this dish with the Luna Pinot Grigio
"SOUTHWESTERN CHICKEN ROULADES"
Quinoa, Jicama and Roasted Red Peppers, Fontina and Jarlsberg, finished with a Roasted Poblano Avocado Cream Stags Leap Petite Syrah is a good match
Rare: 110-120 degrees = cool red center
Medium-Rare: 125-130 degrees = warm red center
Medium: 135-140 degrees = warm pink center
Medium-Well: 145-155 = warm slightly pink center
Well-Done: 160+ Cooked through, no pink |
Endings
"DESSERTS OF
THE EVENING"
| |
Restaurant open year round
except November and April
|
Junior
Entrées
10
Years and under
"Mac & Cheese"
"Pasta with Sauce"
"Children’s Mini-Pizza"
Join Max & T's ,for breakfast or lunch on Main Street, Grand Lake! Just 2 blocks from the Rapids.
Terence Bradlly, Executive Chef
Max Palmer, Sous Chef
We honor American Express, Visa, and MasterCard. An 18% Gratuity will be added to tables of five or more people. Minimum Plate / Split Plate charge for adults is $15. Please, one check per table!!
Tomlynson Inc. dba The Historic Rapids Lodge and Restaurant.
Please call for reservations (970) 627-3707
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THANK YOU FOR NOT SMOKING!
Menu and
hours are subject to change |
